Eating undercooked chicken can be dangerous, as it may contain harmful bacteria like salmonella. However, there are some steps you can try to make undercooked chicken safe to eat.
Assess the Chicken
First, take a close look at the chicken. How thick are the pieces? What temperature was it cooked to? The thicker the cut of chicken, the more leeway you have to finish cooking it. Chicken breasts cooked to 145°F (vs the recommended 165°F) can likely continue cooking to a safe temp. But a thin boneless breast cooked only to 130°F is too risky to salvage.
Continue Cooking the Chicken
If the chicken looks slightly undercooked but not dangerously so, the best option is to continue cooking it until it reaches an internal temperature of 165°F. Simply pop it back into the oven, grill, or skillet until the center is no longer pink and the juices run clear. Use a meat thermometer to verify the temperature. This usually doesn’t take more than 5-10 extra minutes.
Use Moist Heat Cooking Methods
For thicker cuts or larger pieces of undercooked chicken, moist heat cooking methods are ideal to thoroughly finish cooking the inside without overcooking the exterior. Methods like poaching, braising, or stewing gently bring the chicken to a safe temperature before it dries out.
Poaching
Immerse the chicken in simmering water or broth until cooked through. White meat can poach at 165°F (10 minutes) while dark meat should poach at 180°F (25 minutes).
Braising
Brown the chicken pieces first, then braise in a small amount of liquid like broth, wine, or barbecue sauce at 300-350°F, covered. Check at 15 minutes for breasts, 40 minutes for thighs and legs.
Stewing
For bone-in chicken parts, stewing is ideal. Simmer gently in broth or sauce until tender when pierced, 30-60 minutes depending on thickness.
Use a Meat Thermometer
A food thermometer takes the guesswork out of determining doneness. Chicken is safe to eat at 165°F. Insert the probe into the thickest part of the chicken, avoiding bone. Verify the temperature in a few spots to ensure it’s fully cooked through.
Add Moisture
You can steam chicken right in the microwave to finish cooking and add moisture. Place the chicken in a microwave-safe dish, cover tightly with plastic wrap, and microwave until the chicken reaches 165°F internally, about 5 minutes per pound.
Use a Lower Oven Temperature
For bone-in chicken or larger cuts like a whole bird or roast, use a lower oven temperature between 300-325°F to thoroughly cook through without over-browning the exterior. Tent foil over the top if needed.
Microwave Thinner Cuts
For thin boneless cuts like breasts, chops, or tenders, the microwave can fully cook through without overcooking the outside. Microwave in 30 second intervals until cooked to 165°F internally.
Sear Then Simmer
Browning chicken first helps kill surface bacteria. You can sear chicken pieces in a hot skillet, then add liquid to the pan and simmer, covered, until cooked through.
Cook Further in Sauce
Cooked chicken can be simmered in sauce for 10-15 minutes to finish cooking. Try barbecue sauce, salsa, stir-fry sauce, or gravy. The sauce helps moisten and tenderize.
Use It in Soups or Casseroles
Shredded or chopped undercooked chicken is safe to use in casseroles, soups, stews, etc. The extended cooking time will ensure it reaches 165°F. Add it at the end so it doesn’t overcook.
Deep Fry Small Pieces
Deep frying brings the oil temperature up quickly for fast, thorough cooking. Fry chicken pieces in small batches at 350°F until golden brown and 165°F internally.
Conclusion
Undercooked chicken shouldn’t be served unless it’s been brought fully up to temperature, but it doesn’t necessarily have to go to waste. As long as the chicken hasn’t been sitting in the danger zone too long, further cooking using moist heat methods can make it safe to eat and retain moisture. Always check the internal temperature with a meat thermometer to confirm doneness. When in doubt, remember it’s better to be safe than sorry.